Creamy Basil Chicken in Coconut Curry Sauce (Dairy-Free!)
Founder & Family Recipe Expert
If you are looking to break out of your dinner rut, this Basil Chicken in Coconut Curry Sauce is the answer. It is a fusion masterpiece that combines the warm, aromatic spices of Indian cooking—like cardamom, cloves, and cinnamon—with the creamy richness of coconut milk and the fresh, peppery bite of basil. Served over a bed of nutty brown rice, this dish is hearty, healthy, and incredibly flavorful.
As seen in the photos, the sauce is lusciously thick, clinging to every piece of seared chicken. Unlike watery curries, this reduction creates a velvety coating that mimics heavy cream but remains completely dairy-free. The pop of fresh green basil added right at the end brightens the entire dish, cutting through the richness of the coconut milk and adding a fresh herbal aroma that wafts off the plate.
My Story With This Recipe
I first developed this recipe during my time as head chef at Spice Market in San Francisco, where we specialized in Asian fusion cuisine. One evening, we had a VIP guest with dairy allergies who requested something creamy but dairy-free. Working with what we had on hand, I created this dish, combining my classical French training with Asian ingredients.
After countless iterations and testing in both professional and home kitchens, I’ve perfected the balance of spices and technique. The key breakthrough came when I started blooming the whole spices in oil before adding the coconut milk, a technique I learned during my culinary travels through Kerala, India.
Secrets to the Perfect Basil Chicken in Coconut Curry Sauce
Why It Works
This recipe succeeds because of the complex spice profile. Instead of using a jarred curry paste, we create a custom blend using cumin, cinnamon, cloves, and cardamom. These “warming spices” provide a deep, earthy foundation that pairs perfectly with the sweetness of the onions and coconut milk. The addition of Worcestershire sauce adds a hidden layer of umami that deepens the savory notes of the chicken.
Visually, the key is the golden sear on the chicken. By browning the meat before simmering it in the sauce, we create a texture that holds up against the creamy liquid, ensuring the chicken remains juicy rather than boiled.
Sarah Mitchell’s Professional Tips
- Temperature Control: Let your pan get properly hot before adding the chicken. You should hear an immediate sizzle. If not, wait longer – proper searing temperature is crucial for developing flavor.
- Spice Selection: Always buy whole spices and grind them yourself. Pre-ground spices lose their potency after 3-6 months, while whole spices maintain their oils and aromatics for up to 2 years.
- Coconut Milk Quality: Look for coconut milk with no more than two ingredients: coconut extract and water. Avoid brands with gums or stabilizers, as they can break down during cooking.
- Basil Technique: Stack and roll your basil leaves before slicing to prevent bruising. This “chiffonade” cut releases more aromatic oils and creates beautiful ribbons for presentation.
Serve this comforting bowl alongside our Homemade Garlic Naan to mop up every drop of that delicious sauce. In my cooking classes, I often demonstrate how to make both dishes together for a complete meal that never fails to impress dinner guests.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The coconut milk sauce may solidify slightly when cold; simply reheat gently on the stovetop or microwave, adding a splash of water if needed to loosen the sauce.
Substitutions
Protein: Boneless, skinless chicken thighs are a great substitute if you prefer darker, juicier meat. Shrimp also works well (add them in the last 3 minutes of simmering). Basil: If you can't find regular sweet basil, Thai basil offers a more authentic anise flavor that pairs beautifully with the curry. Spice Heat: Leave the seeds in the jalapeños or add a pinch of cayenne pepper if you prefer a spicy curry.
Ingredients
1 lb, boneless skinless, cut into 1-inch cubes
2 tbsp, divided
3/4 cup, chopped (approx. 1 medium)
5 cloves, minced
2 peppers, minced (seeds removed for less heat)
1 tbsp, finely chopped
1 can (14 oz), full-fat recommended
1 tsp
1/3 cup, chopped (plus extra for garnish)
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1/4 tsp
2-3 cups, cooked (for serving)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a small bowl, stir together the cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric.
Toss the cubed chicken with 1 tablespoon of olive oil and half of the spice mixture. Heat a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned on all sides (it doesn't need to be fully cooked yet). Remove chicken from pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and jalapeño. Sauté for 3-4 minutes until softened. Add the minced garlic and fresh ginger, cooking for 1 minute until fragrant.
Stir in the remaining half of the spice mixture and cook for 30 seconds, stirring constantly to prevent burning.
Pour in the can of coconut milk and the Worcestershire sauce. Scrape the bottom of the pan to release any browned bits (fond). Bring to a gentle simmer.
Return the cooked chicken (and any juices) to the pan. Simmer uncovered for 5-8 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
Remove the pan from the heat. Stir in the 1/3 cup of chopped fresh basil.
Spoon the creamy chicken over bowls of warm brown rice. Top with extra fresh basil as shown in the photo.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Creamy Basil Chicken in Coconut Curry Sauce (Dairy-Free!)
From Sarah Mitchell: After 15 years of running restaurant kitchens in both New York and San Francisco, I’ve developed a deep appreciation for fusion dishe
Ingredients
Instructions
In a small bowl, stir together the cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric.
Toss the cubed chicken with 1 tablespoon of olive oil and half of the spice mixture. Heat a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned on all sides (it doesn't need to be fully cooked yet). Remove chicken from pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and jalapeño. Sauté for 3-4 minutes until softened. Add the minced garlic and fresh ginger, cooking for 1 minute until fragrant.
Stir in the remaining half of the spice mixture and cook for 30 seconds, stirring constantly to prevent burning.
Pour in the can of coconut milk and the Worcestershire sauce. Scrape the bottom of the pan to release any browned bits (fond). Bring to a gentle simmer.
Return the cooked chicken (and any juices) to the pan. Simmer uncovered for 5-8 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
Remove the pan from the heat. Stir in the 1/3 cup of chopped fresh basil.
Spoon the creamy chicken over bowls of warm brown rice. Top with extra fresh basil as shown in the photo.
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Tools You'll Need
- Large Skillet or Sauté Pan
- Chef's Knife
- Cutting Board
- Small Mixing Bowl (for spices)
Recipe Tags
About the Author
Sarah Mitchell
Founder & Family Recipe Expert
After years of juggling full-time work and feeding a busy family, Sarah founded Cozy Bites Kitchen to share recipes that work for real life. Her specialty is transforming complicated dishes into family-friendly favorites that even picky eaters love. When she's not in the kitchen testing new recipes, you'll find her teaching her kids the joy of cooking.
"As a busy mom, I know you need recipes that actually work. That's why every recipe here is tested by my toughest critics—my kids!"
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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